Originally posted in Brown Box Organics Newsletter 2013.
Slow Down Yam Chili (Slow Cooker Recipe!)
Tired of the classic chili recipe and ready for a flavorful new twist? This chili recipe might be just what you are looking for. Adapted from a recipe I found several years ago, this version is made in the slow cooker for great flavor and makes meal time quick and easy. Even better you can order all of the ingredients on our web site and we will bring them to your door step!
Ingredients: 1 medium onion, chopped
1 bell pepper, chopped and seeded
4 cloves garlic, chopped
1 Tablespoon chili powder
1 Tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and pepper to taste
28 oz. fire-roasted diced tomatoes
15 oz. black beans, rinsed
15 oz. kidney beans, rinsed
1 large yam, peeled and cut into 1/2 inch pieces
Optional: Garnish with sour cream, sliced green onions, sliced radish and tortilla chips
1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.